Mom is always in the kitchen cooking, which means we are blessed with Thai food on a near-daily basis. One of the kids' absolute favs is her Pad Thai. She can make it in literally 5-10 minutes with ANY ingredient, depending on what we have in the fridge - she’ll usually chop up and throw in some veggies, like onions or bell peppers, or add beef instead of chicken. BUT, the one thing that never changes is the sauce. She makes a regional (Korat-style) Pad Thai that has a thicker sauce and is a bit on the sweeter side. We probably eat it at least twice a week for lunch or dinner (or even as a snack), but it never lasts long - you might want to make a large batch to begin with!
Pepper's Korat-Style Pad Thai:
Prep Time: 5 minutes
Total Time: 10 minutes
4 tablespoons peanut oil
Handful of garlic, crushed (in a mortar and pestle or with the back of a knife)
½ pound chicken breast, cut into 1-inch pieces (or chicken thighs, bacon, or no meat at all)
¼ cup sweet dark soy sauce
2 tablespoons regular soy sauce
1-2 tablespoons oyster sauce
2 tablespoons Thai soy sauce (light)
3-4 tablespoons soy bean paste
1 ½ cups water
4 tablespoons vinegar (or vinegar from any pickled food jars)
3 eggs, lightly scrambled
12 ounces rice vermicelli
2 cups Chinese broccoli, ribboned (can also use Thai basil)
1 cup green onions, roughly chopped
Heat a wok (or a cast iron) over medium-high heat. Add the peanut oil and let it heat up. Add the garlic to the wok and sauté for a minute.
Add chicken breast, then mix in the dark soy sauce, regular soy sauce, Thai soy sauce, oyster sauce, soy bean paste, water, and vinegar. Continue to mix until everything is well combined.
Add the rice noodles to the wok and mix until noodles are softened and coated in sauce.
Add the lightly whisked eggs to the wok and mix well until cooked. Throw in the Chinese broccoli and green onions and toss to coat in sauce.
Transfer to a serving bowl and enjoy.